Ragù Bolognese
Every household in Italy has a slightly different ragù recipe. This one is what my boyfriend makes and is the most common where he is from, Romagna, which is pretty much the centre of fresh pasta and ragù. You will not go wrong with this recipe, trust me.
Serves: 8-10
Cost: 24 NZD aprox
Time: 3 hours 30 minutes (30 mins prep + 3 hours simmering)
Ingredients
1 kg beef mince
500 g pork mince
4 medium brown onions, finely chopped
3 medium carrots, finely chopped
4 sticks celery, finely chopped
300 g tomato paste
20 g olive oil
15 g salt
Generous amount of black pepper
Water, as needed
Optional: Red or white wine for deglazing
Method
Heat the olive oil in a very large, heavy based pot over a high heat.
Add the chopped onions, carrots, and celery (the soffritto) and cook, stirring often, until they have softened and are taking on a golden colour.
Add all of the minced meat, salt, and a generous amount of black pepper. Stir continuously, breaking up any large lumps of meat, until the meat is fully cooked and has absorbed its own juices.
Once the meat begins to get a golden colour, add the tomato paste. Stir and cook for another couple of minutes.
Optional step: You can deglaze the pot with a splash of wine, scraping any browned bits from the bottom. Let the alcohol evaporate for a minute.
Cover the meat mixture completely with water. Bring to a simmer, then reduce the heat to low.
Let the ragù simmer gently, uncovered, for at least 3 hours. Stir occasionally. If it becomes too dry at any point, simply add a little more water.
The ragù is ready when the flavours have deepened and the sauce is rich and thick. Taste and adjust seasoning if necessary.
Tips
The Holy Trinity: Finely chopping the onion, carrot, and celery is key for a traditional texture. You can also pulse them in a food processor.
Low and Slow: The long, gentle simmering time is non-negotiable. It develops the deep, rich flavour that defines a great ragù.
Make it Ahead: This ragù tastes even better the next day. It also freezes perfectly for up to 3 months.
Serving: This is the classic sauce for tagliatelle al ragù. It is also the essential layer for a authentic Lasagna Bolognese.
